Step 1

Heat a barbecue grill or chargrill on high. Combine oil and garlic in a bowl. Season. Toss asparagus and capsicum with half the oil mixture. Cook on grill, turning, for 3-4 mins or until lightly charred and just tender. Transfer to a plate. Cover with foil to keep warm.

Step 2

Toss zucchini in remaining oil mixture. Cook on grill, turning, for 2-3 mins or until lightly charred and just tender. Transfer to the plate. Cover with foil to keep warm.

Step 3

Cook the haloumi on the grill for 1-2 mins each side or until golden. Arrange the asparagus, capsicum and zucchini on a serving platter. Drizzle with lime juice and sprinkle with the pine nuts. Top with the haloumi and serve with lime wedges.